My Current Projects: Gluten Free / Bread for a "Treasure Island" fair

At the moment I am pursuing two totally different themes in my baking: Gluten Free bread and bread for a school summer fair themed "Treasure Island".

This blog post is intended as a journal for my thoughts and ideas, nothing is final yet.

The photo above is my take on "Pease Bread", the 18th century wheat-free alternative. See below.

Let's start with Gluten Free (GF) bread:

After my initial success with a Buckwheat-Millet Sourdough I am aiming to understand more indepth how GF flours behave. I will be using Psyllium husks as a gelling agent, avoiding all processed ingredients like gums etc.

My plan is:

To determine the optimum amount of Psyllium needed for several GF flours. I will use a 60:40 flour:starch mix and instant yeast for these experiments. I will aim to adjust hydration in a way that makes the doughs feel similar.

To determine the fermentability of the individual flours Plus Psyllium using Raisin Yeast Water, Rye Sourdough and Yeast.

My son kindly volunteered me to have a bread stall at their school's summer fair.

This fair is meant to be organised by the children, and the theme is "Treasure Island".

It took me a few days to figure out what I could do within this frame of reference, and the pieces are starting to come together.

I looked into 18th century baking, and Andy (ananda) generously pointed me to an article about the history of flour usage in Britain.

I will have a group of children do most of the work on the day before the fair, using the school kitchen.

And this is what I intend to bake with them:

Ships Biskets (Hardtack): the staple food of the sailors; this will be more for curiosity. Wholegrain Wheat flour 100%, Water 50%, Salt 2%, Mix until evenly hydrated, rest for 1 hour or so, shape flat palm-size biscuits 4oz each, dock, bake until completely dry, but not brown (I have to figure that one out). 4 of these was a sailor's daily ration.

Manchet Bread: This is what the Squire, Doctor and Captain would have eaten. There are several historical recipes about, this is my first take. Everybody loved it: Stoneground White Strong flour: 100%, Water 54%, Salt 2%, Instant Yeast 0.7%. Mix, knead and beat the living daylights out of it with a rolling pin, until very silky. Get those carotenoids oxidized. They want WHITE bread! Proof 2 hours. Shape into batard. Proof 40 minutes. Bake at 210C.

I will try out some other recipes for Manchet, and I intend to use ale barm - this afternoon I will pick up some from the brewery.